Stop feeling deprived while doing keto with this easy recipe for coconut flour cornbread muffins. Enjoy all the flavor of a traditional cornbread without the use of cornmeal.
These make the perfect substitute for traditional cornbread. They are gluten-free, grain-free, nut-free, and cornmeal free, yet packed with cornbread flavor!
As an added plus these are also low in carbs and keto-friendly.
If you’ve been wondering if you can have cornbread while doing keto, the answer is yes as long as you make them without cornmeal.
Thankfully, this simple recipe checks off all the boxes without kicking you out of ketosis.
You should know that I already have a keto coconut flour cornbread recipe that is well-loved on the site. It is one that I bake in a cast-iron skillet that produces a great golden crust.
If what you are needing is an almond flour cornbread muffin recipe, I also have you covered.
Be sure to check out my entire collection of keto cornbread recipes for more delicious options.
Keto Coconut Flour Cornbread Muffins
Why a coconut flour cornbread recipe? Well, for one, many people cannot consume any corn because of allergies or because they are avoiding GMOs.
The other is that this is a tree nut-free option and although almond flour is a great alternative not everyone can consume it.
Lately, I’ve received quite a number of requests for more coconut flour recipes and this girl is happy to oblige.
Coconut Flour Cornbread Muffins
By swapping coconut flour for cornmeal you can fool your taste buds even if it uses zero corn or cornmeal.
I know there are some keto cornbread recipes that use some cornmeal or corn in the batter but I do not think that’s necessary.
That’s right there is no nasty GMO loaded corn used in these muffins.
These low carb coconut flour muffins are so easy to make and use simply to source ingredients. There is nothing complicated about this coconut muffin recipe.
In fact, if you’re already avoiding grains and nut flours you probably have everything you need in your keto baking pantry to make this recipe.
How To Make Coconut Flour Keto Cornbread Muffins
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
*Note that if you opt to use a cornbread cast iron skillet they only come with a 7 muffin capacity. So you will have to repeat the process or use two pans.
Adding plenty of butter to the pan is key in giving these a cornbread crust and in mimicking a cornbread flavor. So be generous with your butter.
My other secret in making coconut flour taste like cornmeal is the use of OOOFlavors cornbread extract.
I will add that not every coconut flour is the same. I find that Anthony’s brand has a mild flavor and therefore does not compete with the flavors in the recipe.
Keeping in mind that some people like their cornbread on the sweeter side you can add a couple of tablespoons up to 1/4 cup for a more Southern option.
If you don’t like your cornbread sweet and prefer a more Northern cornbread, feel free to leave the sweetener out completely.
- Coconut flour
- Baking powder
- Heavy whipping cream
- Cream cheese softened (full-fat not whipped)
- Butter, unsalted
- OOOFlavors cornbread extract (optional, but recommended for best flavor results.
- Sugar substitute is optional depending on your preference.
I’ve always been a fan of cornbread, but once I went keto I thought I would have to say goodbye to this classic forever.
Sadly all the carbs in traditional cornbread would make it impossible to fit into my plan. The good news is that I was wrong and this recipe fits that craving perfectly.
I love to pair these coconut flour muffins with my keto chili or have them alone as a quick easy breakfast.
I sure hope you give these cornbread muffins a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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Join Our Jesus Keto Movement!
If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.
In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
The Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Grab Our Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
- 6 eggs
- 1 cup heavy whipping cream
- 1/2 cup water
- 6 ounces full fat cream cheese (room temperature)
- 3/4 cup of melted unsalted butter (allow to coo)
- 1 tablespoon of butter (for greasing pan)
- 1 1/2 cups of coconut flour
- 1 1/2 tablespoons of sugar substitute (optional)
- 3 teaspoons of baking powder
- 1/2 teaspoon of sea salt
- OOOflavors, cornbread extract, 3-4 drops
- Preheat oven to 350 degrees.
- Grease a 12 capacity muffin pan generously with butter.
- Melt the 3/4 cup of butter in a microwave or small saucepan and set aside.
- In a medium-sized combine the coconut flour, sugar substitute, baking powder, sea salt then set aside.
- In a large bowl beat the eggs, softened cream cheese, heavy whipping cream, water, melted butter (the butter should have been allowed to cool after melting to avoid scrambling the eggs) Use an electric mixer to combine well all the wet ingredients.
- Add the dry ingredients to the wet ingredients.
- Then mix the batter by hand until fully incorporated.
- Add the batter into the muffin tins.
- Bake the muffins in a preheated 350-degree oven for 20-25 minutes until lightly brown.
- The keto cornbread muffins will be done when an inserted toothpick comes out clean.
- Serve the coconut flour cornbread muffins hot, warm, or at room temperature.
- Store any leftovers in the refrigerator for up to 5 days or freeze individually wrapped for up to 3 weeks.
- Make sure your cream cheese is full-fat and not whipped and that it allowed to come to room temperature before mixing so that your ingredients incorporate well.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 310Total Fat: 31.9gSaturated Fat: 19.6gCholesterol: 195mgSodium: 220mgCarbohydrates: 2.9gNet Carbohydrates: 1.9gFiber: 1gSugar: 0.4gProtein: 5.8g